- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Person in charge could have been better versed on the minimum cook temps for the various raw meats used at facility. The minimum temps are as follows: poultry-165F
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Replace damaged gaskets for prep top coolers on cook line and display cooler in server area. Gaskets in poor repair or held together with duct tape impede the operator's ability to properly maintain surface in a sanitary manner.
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Replace/repair damaged laminate surface for flooring of cabinetry in server area so surfaces can be properly maintained.
- Equipment components are not intact, tight or properly adjusted.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace all damaged/missing seals for spashguard/wall junctures where originally applied and intended i.e., splash guard at 3 compartment sink
- Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean. Heavy dirt/accumulate noted on surfaces of plumbed lines such as drain line for ice machine and sanitary lines for plumbed fixtures in shake/ice cream section of kitchen. Address accordingly to remove dirt/accumulate.
- The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair small leak at sanitary line for sink at dish washing area as discussed to eliminate any standing water in fso as a result of the leak and so sink use will not be impeded.
- Observed an improperly cleaned storage area for refuse, recyclables, or returnables.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean and free of unnecessary items. Grease bin for recycling of F.O.G. is not being properly maintained with excess grease noted on bin's exterior as well as on the pavement below the bin's opening where grease is poured in. Further, a grease laden pot was being stored outside and bin's lid was open to the elements i.e., rain etc... Grease when mixed with surface water i.e., rain can combine to create nuisance conditions in the storm sewer system. Keep bin lid closed when not in use and address all spills quickly and effectively to eliminate the grease from getting into the storm sewer system.
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean floors/walls/ceilings to address dirt/accumulate as needed i.e., ceiling surface on cook line adjacent to air vents (including vent cover surfaces)
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12/14/2015 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Several foods observed at inadequate cold holding temperatures on the cooking line. Manager voluntarily discarded foods and moved others to coolers holding at adequate temperatures.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
- Equipment and/or components are not maintained in good working order. Repair all coolers on cooking line to ensure that they are holding at adequate temperatures.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Equipment food-contact surfaces and utensils were not being sanitized. Mechanical dishwasher not dispensing sanitizer in the final rinse cylce. Immediately repair unit and manually sanitizer dishes in the interim.
Equipment food-contact surfaces and utensils shall be sanitized.
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07/23/2014 | Standard Inspection |
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